Thai Green Curry with Chicken
Photo: Nesnad, CC BY-SA 3.0
This Thai green curry with chicken is built on a short list of ingredients and one pan. Frying the paste with brown sugar before anything else wet goes in deepens its flavour, and torn kaffir lime leaves add a sharp citrus perfume that lime juice alone cannot match. The curry simmers until the coconut sauce thickens, then rests briefly so it turns creamy and the paste's herbs and spices are easier to taste.
Instructions
Heat the oil in a wok or large frying pan. If you are using lemongrass, bruise the fat ends with a rolling pin first so they release their fragrance.
Add the curry paste and brown sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass if using. The paste should smell strongly aromatic and the sugar should dissolve into it.
Turn the heat down slightly and add the chicken and the torn lime leaves or lime zest. Stir until every piece of chicken is coated in the paste.
Pour in the coconut milk and add a shake of fish sauce or soy sauce. Bring to a simmer and cook for 25 to 30 minutes, until the sauce has thickened slightly and the chicken is cooked through.
Stir in the chopped coriander and the lime juice. Taste, and add more fish sauce or soy sauce if the curry needs it.
Leave the pan to sit off the heat for a few minutes. The sauce turns creamier as it cools a little, and the flavours of the curry paste come through more clearly.
Serve with plenty of fragrant Thai jasmine rice.
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